If you’re in the mood for a dessert that feels indulgent but is actually nourishing, this no-bake oat, fruit, and nut yogurt cake with honey-lemon drizzle is about to be your new favorite. It’s not just a dessert—it’s a celebration of wholesome ingredients layered in a way that delivers flavor, texture, and nutrition in every bite. At the bottom, you’ve got a chewy, nutty oat base made with banana and peanut butter. The middle is a creamy, protein-rich yogurt and cottage cheese layer that holds together a medley of plumped dried fruits and toasted nuts. And then the finishing touch? A drizzle of honey and lemon, topped with more nuts, fruits, and fresh mint for color and brightness.

This cake is the perfect mix of comforting and refreshing. It’s sweet without being heavy, creamy without needing whipped cream, and set without an oven thanks to gelatin. Whether you’re making it for a casual weeknight dessert, a light summer treat, or a healthier alternative for a party, this recipe hits all the right notes.

Full Recipe

Ingredients

For the Oat Base:

• 65 g (2.3 oz) rolled oats

• 1 small ripe banana, mashed

• 1 Tbsp unsweetened peanut butter

• Pinch of salt

• ½ tsp cinnamon (optional)

For the Fruit & Nut Filling:

• 30 g (1.1 oz) dried cranberries

• 40 g (1.4 oz) raisins

• 80 g (2.8 oz) chopped prunes

• 60 g (2.1 oz) dried apricots, chopped

• 30 g (1.05 oz) cashews, chopped

• 40 g (1.4 oz) almonds, chopped

• 50 g (1.75 oz) walnuts, chopped

• 20 g (0.7 oz) gelatin powder

• 40 ml (1.35 fl oz) cold water

For the Creamy Yogurt Layer:

• 160 g (5.6 oz) cottage cheese, room temperature

• 200 g (7 oz) plain yogurt, room temperature

• 1 tsp vanilla extract or powder

• Gelatin bloom from fruit-nut step

For the Honey-Lemon Sauce & Decoration:

• Juice of 1 lemon

• Zest of 1 lemon

• Warm water, as needed

• Honey to taste

• Fresh mint leaves

• Extra nuts and dried fruits for topping

Step-by-Step Cooking Directions

1. Mash the banana into a puree and stir in peanut butter, salt, and cinnamon. Add rolled oats, mix well, and press into the bottom of a greased springform pan. Chill for 20–30 minutes.

2. Soak cranberries, raisins, prunes, and apricots in hot water for 15–20 minutes. Drain and pat dry.

3. Toast cashews, almonds, and walnuts in a dry skillet until aromatic. Chop coarsely.

4. Mix soaked fruits with toasted nuts in a bowl.

5. Bloom the gelatin by sprinkling it over cold water and letting it sit for 10 minutes. Dissolve gently over a double boiler if needed.

6. In a bowl, blend cottage cheese, yogurt, and vanilla until smooth. Stir in the gelatin, then fold in the fruit-nut mixture.

7. Pour the yogurt filling over the oat base, smooth the surface, cover, and chill for 3–4 hours.

8. Mix lemon juice, zest, warm water, and honey to make a drizzle sauce. Chill until ready to use.

9. Once the cake has set, release from the pan, top with nuts, dried fruits, and mint. Drizzle with the honey-lemon sauce before slicing and serving.

Nutrients (per serving, approx. based on 10 portions)

• Calories: 240 kcal

• Protein: 9 g

• Fat: 10 g

• Carbohydrates: 32 g

• Fiber: 4 g

• Calcium: 120 mg

• Vitamin C: 15% DV

• Iron: 8% DV

Why You’ll Love This Recipe

This recipe is a dream for anyone who loves desserts but hates the heaviness of traditional cakes. There’s no flour, no refined sugar, and no baking required. Instead, you get natural sweetness from fruit, creaminess from yogurt and cottage cheese, and a chewy crunch from oats and nuts. It’s also a no-fuss recipe—you mix, chill, and enjoy. Best of all, it looks stunning once decorated, so you can serve it proudly at parties without anyone realizing how simple it was to make.

The Origins and Inspiration Behind the Dish

This cake takes inspiration from European yogurt-based desserts and Mediterranean fruit-and-nut sweets. Yogurt and cottage cheese have long been staples in cuisines that prize health and freshness, while dried fruits and nuts echo traditional Middle Eastern confections like nougat and fruit cakes. By bringing them together with a modern no-bake approach, this dish becomes a fusion of tradition and convenience—perfect for today’s kitchen.

Ingredient Spotlight

Oats provide slow-release energy and a nutty chew. Banana and peanut butter act as natural binders while adding creaminess and flavor to the base. Yogurt and cottage cheese create the light but luscious middle layer, rich in protein and calcium. The dried fruit mix brings sweetness, fiber, and antioxidants, while the nuts add healthy fats and crunch. Gelatin holds everything together, while the honey-lemon drizzle brightens the flavors and makes it pop visually.

Storage and Reheating Tips

This dessert keeps well in the fridge for up to 4 days, covered tightly to prevent it from drying out. Because it’s gelatin-based, it should be kept chilled at all times. It doesn’t freeze well—the texture of yogurt and gelatin can become watery once thawed—so it’s best eaten fresh. No reheating is needed, just slice and serve cold straight from the fridge.

Common Variations to Try

You can easily swap the dried fruit for whatever you love—figs, dates, or cherries work beautifully. Try pistachios or hazelnuts in place of walnuts for a different flavor profile. For extra indulgence, drizzle melted dark chocolate instead of honey. Want it vegan? Use agar-agar instead of gelatin and swap the cottage cheese and yogurt with coconut or almond yogurt alternatives.

Pairing Recommendations

This cake pairs wonderfully with herbal teas like chamomile, mint, or green tea. It’s also refreshing alongside sparkling water with lemon or a light white wine such as Riesling. If you’re serving it for breakfast or brunch, pair with a latte or a cappuccino for a balanced, café-style experience.

Health Benefits

This isn’t just dessert—it’s functional food. Oats and banana provide fiber and potassium for digestion and energy. Nuts contribute omega-3s and protein, supporting heart and brain health. Yogurt and cottage cheese deliver probiotics and calcium for gut and bone health. Dried fruits are nutrient-dense, offering natural sugars plus iron, magnesium, and antioxidants. Honey and lemon not only flavor the drizzle but also add antibacterial and immune-boosting benefits.

Conclusion

This no-bake oat, fruit, and nut yogurt cake with honey-lemon drizzle proves that dessert doesn’t need to be sugar-laden or complicated to be delicious. With wholesome ingredients, bright flavors, and a stunning finish, it’s perfect for both everyday enjoyment and special occasions. Whether you’re looking for a lighter dessert to share with family or an elegant no-bake option for entertaining, this recipe has you covered. Healthy, creamy, and beautiful—it’s one dessert you’ll find yourself making again and again.